Monday, December 28, 2009

After making potato skins recently, I found myself with most of a 10-pound bag of potatoes left over. That's a lot of potatoes! I made potato focaccia and latkes, but that barely made a dent in my stash. Next on my potatoey to-do list was Baked Potato Soup.

This soup is hearty, but not over-the-top-rich like a lot of creamy potato soups can be. It comes from one of my favorite features in Cooking Light magazine, Recipe Makeovers, where traditionally fattening recipes are given a healthy face lift while maintaining flavor. Enjoy!

Great minds think alike! I just posted this the other day. We had it for Christmas Eve. It's so rich and flavorful without being heavy. I will definitely make it again, plus it was super fast to put together.